Ingredients
4 cups cubed Butternut Squash
1 1/2 Tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Pepper
1 cup toasted Pecans
1/3 cup Flour
1 1/3 cups Panko
1/2 tsp. Pumpkin Pie Spice
2 Eggs
1 Tbsp. Water
1/4 cup Maple Syrup
4 cups Canola or Vegetable Oil
❃❃ Serves 4❃❃
Preparation
Preheat oven to 450, line baking sheet with foil and spray with non-stick cooking spray.
Peel squash, cube squash and set up dredging station with the flour, eggs mixed with water and panko mixed with pumpkin pie spice.
Add maple syrup to a pan or microwave safe dish.
Toast pecans by putting them in a dry pan over medium high heat just until you can smell them. Move them around in the pan and be very careful not to burn. Once toasted remove to a plate and let cool. Once cooled add to the food processor. Chop until part of the pecans are almost dust and part are still in small pieces. Move to a bowl or plate as you will be covering the fried squash in these pecans.
Roasting Squash
Place cubed squash on the sheet pan, cover with olive oil, salt and pepper. Toss to ensure all squash is covered, spread in an even layer and roast for 15 – 20 minutes.
Remove from oven and let cool.
Frying Squash
In a Dutch oven or heavy bottomed pan heat oil to 350. While oil is heating begin dredging the squash. Cover each piece lightly with flour, then cover in egg mixture and finally coat well in the panko mixture. Set aside until ready to fry. The squash should be coated within 1 hour of frying, so it does not get mushy.
In batches, fry the squash until brown and crispy. Remove to the pecan mixture and gently toss to coat the squash. Once coated move to a sheet pan.
Once all squash is done move to a serving dish.
Assembly
Once all squash is fried and coated heat syrup either in a pan on the stove or in a microwave safe dish. Once heated drizzle over the fried squash and serve.